I'm not for cooking out on a limb and I love to follow a recipe. But finding a relish or an easy Neapolitan Sauce for my crumbed eggplant was not easy to find even using Google.
So with some help from the garden forum I was able to try out a bit of this and a bit of that and see how it came up.
Surprise, surprise I didn't die from food poisoning.
So what did I use to make the sauce. I'm glad you asked:)
Red onion diced
Fresh basil leaves
Dried oregano leaves
dried chilli (1 was more than enough)
Bit of water to give it some moisture
I just gently cooked the onion & garlic in the oil and then added the rest and cooked it until it was just how I wanted it for the top of my eggplant.
Eggplant was sliced and salted for 30 mins while I did the sauce. The washed the salt off and coated the slices in flour, egg and then dry breadcrumbs.
Monday, February 05, 2007
Orange Salad Dressing
Finely grated rind of 2 large oranges
Juice of 2 oranges
2 to 4 teaspoons Dijon mustard
1 clove of garlic , finely chopped
3 teaspoons sweet chilli sauce
1/2 tsp freshly ground black pepper
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
Place orange juice , orange rind and lemon juice into a large bowl.
Whisk in the Dijon mustard , garlic, pepper ,chilli sauce , white wine vinegar and balsamic vinegar.
Whisk well to combine.
Strain the dressing and serve over your favourite salad or simply over rocket leaves.
Store leftovers in the fridge for a week.
If you desire a milder flavour you can blanch the orange rind before cooling under running water then chopping.
For a sharper flavour add diced red onions.
Different and yum